Mulled pears with Roquefort dressing

10-30 minutes 400 kcal or less 6 servings cheese starters cinnamon stick cinnamon sticks cold starters crème fraîche dinner party entertaining vegetarians fruit salad mains pear pear and blue cheese salad pears pecan pecans poached pears quick red wine roquefort starter vegetarian recipes watercress

N/A

Source

Ingredients

3 firm, shapely Conference pears , peeled, halved and cored, but stalks left on

300ml red wine , such as Merlot

3 tbsp caster sugar

1 cinnamon stick

handful toasted pecan nuts

couple handfuls watercress

1 tsp white wine vinegar

3 tsp olive oil

100g roquefort , crumbled

125ml crème fraîche

Method

Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.

Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.

Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.